Spiced Grilled Salmon Kabobs

by Anne Bennett on June 3, 2015

Thank you, Bon Appetit, for this stunning photo!

Salmon season! This recipe from Bon Appetit makes fast work of salmon on the grill. It’s easy too: you cut a salmon filet into cubes, thread them onto skewers, add a simple spice mixture and voila: a spicy, delicious, healthy dinner in about 10 minutes.

I cut the following recipe in half, using 3/4 lb. salmon for two of us. I halved the spice ingredients too.

Be sure to use two skewers per kabob so that the salmon cubes don’t spin when you turn them on the grill. That way you get well-charred salmon on both sides. I served our salmon with halved grape tomatoes and baby kale salad and the rest of the ginger vinaigrette I made for the Asparagus and Chicken Salad. The Asian-style dressing paired well with the spice mixture on the salmon. All in all, a great weeknight dinner, elegant, easy and good for the figure and soul.

Unlike FIFA, a win-win situation.

Pre-grill at our joint. Per Bon Appetit’s suggestion, I used two skewers per kabob.